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This mixture is then mixed with dilute hydrochloric acid.
The mixture is then left to sit overnight so the flavors will meld together.
The mixture is then heated and sprayed on to a heated base.
The wet mixture is then sprayed in place and may be carved or troweled almost immediately.
The heated mixture is then directed through ports to the melting chamber, where it is burned over the glass melt.
The mixture is then applied as a fine mist to plants, animals, soils, or products to be treated.
The mixture is then baked by itself until it is crisp; it may, of course, be packed into a turkey, though at great cost to its character.
The mixture is then whizzed in a food processor, along with an egg and an egg yolk, before it's ready to be spooned on to toast, and grilled.
But to make Greek yogurt, the mixture is then strained while still warm to remove the whey and concentrate the yogurt mass.
The mixture is then tucked back between the skin, and the reconfigured fish bundled into parchment paper and baked in the oven.
The mixture is then pasteurized, formed into a thin sheet, rolled into the shape of a tube and sprayed with red dye.
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